How Is Custard Made? Everything You Need to Know (Plus Greek Custard).

Custard is made by gently cooking milk (or cream) with eggs and sugar until it thickens into a smooth, creamy texture.

That’s the short answer to how is custard made, but the joy of custard is in its many forms, flavours and family traditions. Below you’ll find everything you need to know: what custard is made of, the step-by-step process, common mistakes to avoid, and two of my favourite Greek custards: Galaktoboureko and Bougatsa: that show just how versatile this dessert can be. And if you love the classic Vanilla Slice, check out my recipe here!

What Is Custard?

At its heart, custard is a simple mixture of dairy, eggs and sugar cooked until it thickens.
Across the world it shows up in different guises:

• English pouring custard (or crème anglaise): a silky sauce for puddings.
• French baked custards: think crème brûlée or flan.
• Greek custards: like the creamy fillings in Galaktoboureko and Bougatsa.
• Pastry Creams: like the traditional Kok Greek Dessert
• Even savoury custards: such as the delicate Japanese chawanmushi or a quiche base.

It’s the same basic science: gentle heat causes the proteins in eggs to set, creating that luscious, creamy texture.

What Is Custard Made Of?

The classic trio:

• Milk or cream: full cream milk gives the best mouthfeel.
• Eggs or yolks: nature’s thickener.
• Sugar: to sweeten and help the proteins set softly.

Optional extras: vanilla, citrus zest, or a dash of cinnamon.
And in many Greek recipes, you’ll see natural thickeners such as fine semolina or cornflour (cornstarch) to give body and stability.

Types of Custard

Stirred Custard
Slowly cooked on the stovetop while stirring; like the filling for Bougatsa or a classic crème anglaise.

Baked Custard
Poured into a dish and gently baked until set; Galaktoboureko’s semolina custard is baked inside buttery filo and finished with syrup.

Set or Gelled Custard
Thickened with gelatine or starch; think panna cotta or pastry cream.

How Is Custard Made? Step by Step

Whether you’re making a Greek favourite or a classic English sauce, the process follows the same principles:

1. Heat the milk and sugar over medium heat until steaming, not boiling.
2. Whisk eggs (or yolks) separately.
3. Temper the eggs: slowly pour the hot milk into the eggs while whisking to prevent scrambling.
4. Return to the pan and cook gently, stirring constantly, until the custard coats the back of a spoon.
5. Flavour and cool or bake depending on the recipe.

Anne’s tip: Low and slow is everything. A distracted minute can turn velvety custard into scrambled eggs.

Greek Twists: Two Ways I Make Custard

1. Semolina Custard – Galaktoboureko

My Galaktoboureko custard pie is a show-stopper. Here the custard is thickened with fine semolina, giving it a nutty depth and a slightly firmer set. Important to use fine semolina as this will ensure that your custard doesn’t have a grainy texture. You start by heating milk and sugar, whisk in semolina until thickened, then add eggs and vanilla before baking inside layers of crisp, buttery filo. A drizzle of fragrant syrup finishes it off.

2. Cornflour Custard – Bougatsa

When time is short, Easy Greek Bougatsa is my go-to. The custard is thickened with cornflour (cornstarch) instead of semolina, creating a lighter, silkier cream. Spoon it into filo parcels, dust with icing sugar and cinnamon, and you’ve got the ultimate Greek street-food breakfast.

Both methods answer what is the process of custard but show there’s more than one delicious route.

Pastry Cream Custard – Kokakia (Kok Greek Dessert)

For Kokakia, the custard takes the form of a classic pastry cream (krema patisserie): smooth, light, and luxurious. It’s thickened with cornflour and egg yolks, creating a velvety texture that holds its shape perfectly between the sponge layers. Once cooled, it’s folded with whipped cream to make it even lighter, almost mousse-like. This custard isn’t baked like Galaktoboureko or Bougatsa; it’s gently cooked on the stovetop until thick, glossy, and spoon-coating. The result is that signature bakery-style cream filling you find in every Kok Greek Dessert, perfectly balanced against the syrupy sponge and glossy chocolate top.

Common Custard Problems & How to Fix Them

• Scrambled eggs? Ugh, I hate to say it but you’ll need to start again. Some people recommended straining it through a fine sieve while warm but you’re still going to get that egg flavour because you’ve essentially overcooked it.
• Too runny? Cook a little longer over gentle heat or whisk in a touch more cornflour slurry for starch-based versions.
• Lumpy texture? Whisk constantly and don’t let it boil.
• Made too much custard? Check out the complete guide to freezing and reviving your custard here.

Flavour Ideas & Serving Suggestions

– Infuse milk with lemon zest or a cinnamon stick.
– Whisk in a spoonful of melted chocolate or espresso.
– Serve warm over fruit, layer it in trifles, or simply enjoy it in a filo-wrapped Greek pastry.

My Family Custard Memories

Some of my earliest kitchen memories are standing on a stool next to Yiayia, wooden spoon in hand, watching the custard slowly thicken. Tip: Run your finger along the back of the wooden spoon; if the custard holds the line and doesn’t flow back together, it’s perfectly thickened. If the line disappears because the custard drips and closes the gap, keep stirring a little longer.. Later, when I learned the quick cornflour method for Bougatsa, it became my weekday cheat; proof that custard can be both old-world and weeknight easy.

Try These Custard Recipes Next

• Galaktoboureko Custard Pie – traditional semolina custard baked in filo.
• Easy Greek Bougatsa – quick cornflour custard in crispy pastry.
• Vanilla Slice – the best I have ever made!
• Custard Filled Donuts – using the cream from my vanilla slice recipe above.

FAQs: All About Custard

Final Spoonful

When people ask “how do you make custard” or “what is custard made of”, the answer is simple: milk, eggs and sugar, gently coaxed into creaminess.